Lemon Pepper Parmesan Roasted Cauliflower

If you’re looking for a side dish to put on repeat, this Lemon Pepper Parmesan Roasted Cauliflower doesn’t disappoint.

This Lemon Pepper Parmesan Roasted Cauliflower has made its way to our dinner plates week after week. You’d think we’d be over it by now, but that isn’t the case. We can’t get enough!

When Squirrel starts requesting veggies for dinner, I know I’ve created something special.

Squirrel: Can you make that really good cauliflower dish tonight… The one with the lemon and Parmesan cheese?

Me: Again? We just had it a few days ago.

Squirrel: I don’t care. It’s good!

His request is like clockwork. Every few days I’m churning out Lemon Pepper Parmesan Roasted Cauliflower.

You know what? I’m not mad about it.

What I love about this side dish is its simplicity. I know I’ve said this before, but I’m going to say it again–uncomplicated is usually the tastiest. I’m all for spending less time in the kitchen during the summer. Now that my parents have a pool, I’d much rather be lounging on a blow-up margarita float (yes, they actually exist, and, yes, we actually own one) with a beer in my hand.

Aside from a giant head of cauliflower, a few simple pantry and fridge ingredients is all you’ll need: olive oil, course-ground pepper, kosher salt, the zest and juice of a few lemons, and a generous handful of grated Parmesan cheese. It sounds basic, but I promise you the end result will make your mouth so happy.

I kid you not, what makes this Lemon Pepper Parmesan Roasted Cauliflower top notch is roasting it until the cheese edges of the cauliflower become charred and crispy and the grated Parmesan is a deep golden brown. Crispy, nearly burnt cheese will forever and always cause a great deal of excitement.

I strongly advise you to pick yourself up a massive head of cauliflower the next time you’re at the market and make yourself a batch of veg candy <—I’ve just coined a new phrase.

Directions:

Add the cauliflower florets to a large bowl. Drizzle the olive oil over the florets and stir to coat.

Add the lemon zest, kosher salt, pepper, and grated Parmesan cheese to the bowl. Stir until all of the cauliflower florets are equally coated.

Transfer the cauliflower to a baking pan. Bake for 30-35 minutes, or until the cauliflower is a deep golden brown and the cheese is slightly charred. Season with salt and pepper to taste. Squeeze the lemon juice over the hot cauliflower. Serve immediately.